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Dry red wine is paired with fragrant rosemary, aromatic thyme, and spicy garlic to elevate this dairy free keto pot roast to the next level. Instant Pot and CrockPot instructions included.

Keto Burgundy Pot Roast With Mushrooms

Avatar photoSharon Best
Bring elevated flavors to the table with this beginner-friendly recipe you can make in your Instant Pot or slow cooker!
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Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 1 hour 45 minutes
Course Main Dishes
Cuisine American
Servings 4
Calories 467 kcal

Ingredients
  

  • 2 teaspoons dried rosemary
  • 1 teaspoon dried thyme
  • 3 cloves garlic
  • 1/2 teaspoon salt
  • Pinch of pepper
  • 2 tablespoons avocado or olive oil plus a little more, for searing
  • 1 3/4-2 pounds chuck roast
  • 1/2 cup beef broth
  • 1/2 cup dry red wine such as cabernet sauvignon
  • 8 ounces button mushrooms stems removed
  • 1 1/2 teaspoons xanthan gum
  • Fresh rosemary for garnish, optional

Instructions
 

  • In the bowl of a small food processor, add the rosemary, thyme, garlic cloves, salt, pepper, and oil. Pulse just until the mixture comes together and the garlic is minced. Do not overprocess. You do not want a paste.
  • Set the Instant Pot to sauté mode. When it's hot, add a little oil, then sear the chuck roast on all sides, about 3 minutes per side, to develop flavor. Remove and set aside.
  • Pour the beef broth and red wine into the bowl of the Instant Pot. Place the mushrooms in the liquid and lay the seared roast on top of the mushrooms.
  • Spread the seasoning mixture over the top of the roast.
  • Close the lid and seal the vent. Cook on high pressure for 1 hour. Let the pressure naturally release for 15 minutes, then quick release any remaining steam. Press cancel when done.
  • Remove the roast from the pot and set it on a large cutting board or plate. Let the meat rest for 5-10 minutes before shredding.
  • Use a slotted spoon to remove the mushrooms from the pot and reserve them on a platter. Use two forks to shred the roast.
  • Strain the remaining juices through a fine sieve. Return the broth to the pot. Use the sauté function to bring the broth to a boil. Whisk in the xanthan gum until the liquid thickens into a gravy. Press cancel and transfer the gravy to a bowl or gravy boat.
  • Plate the shredded roast with the mushrooms and gravy. Garnish with fresh rosemary, if desired. Serve immediately.

Nutrition

Calories: 467kcalCarbohydrates: 4gProtein: 40gFat: 30gSaturated Fat: 11gSodium: 599mgFiber: 2g
Keyword dairy free instant pot recipe, keto dinner recipes, keto instant pot recipes, keto pot roast, low carb instant pot recipes, low carb pot roast, paleo instant pot recipes
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